Limoncello Lemon Cake

limoncello lemon cake sliced on a cake platter

My Limoncello Lemon Cake is irresistibly citrusy made with Limoncello liqueur in the cake batter and the glaze. It’s a great addition to your morning routine between sips of coffee.

For Cake
  • 1 cup sour cream
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 tbsp Limoncello
  • zest from 1 lemon
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
For Glaze
  • 1 cup powdered sugar
  • 4 tbsp Limoncello
  • lemon zest for garnish, optional


  • Preheat oven to 350 F degrees. Spray a bundt pan with cooking or baking spray.
  • To the bowl of your mixer add sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello and lemon zest. Mix on medium until well incorporated.
  • In another bowl mix together the flour, salt, baking powder and baking soda. Add the flour mixture to the wet mixture and mix for about a minute until all the flour is incorporated, do not overmix.
  • Pour the cake batter in the prepared bundt pan and smooth out the top with a spatula.
  • Bake for about 40 minutes or until golden brown. To test for doneness insert a toothpick in the center of the cake and if it comes out clean it’s done.
  • Let it cool in the pan for 10 minutes then transfer to a rack and let it cool completely.
  • Add the ingredients for the glaze to a small bowl and whisk. Add more powdered sugar or Limoncello until smooth. Drizzle Limoncello icing over cake and garnish with lemon zest.

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